| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Brown lentils, picked through |
| 2 |
|
Onions, sliced thinly |
| 4 |
|
Cloves garlic, chopped |
| 3 |
tb |
Olive oil |
|
|
Salt and pepper to tastes |
| 2 |
c |
Water (or chicken stock) |
| 1 |
cn |
(large 20-oz?) plum tomatoes |
| 1 |
cn |
(large) crushed tomatoes in tomato puree |
|
|
One lemon, juice of |
| 3 |
tb |
Balsamic vinegar |
INSTRUCTIONS
*(Amounts are estimates since this recipe is one which is adapted from an
original recipe taken from The Splendid Table)
PREPARATION: Heat oil in pan and saut onions until translucent. Add garlic
and saut until golden. Add lentils, salt and pepper and stir for one
minute.
Add water (or stock), tomatoes and tomato puree and cook until lentils are
soft and liquid has thickened (about 30 minutes). Add lemon juice and
vinegar. Cook another 10 minutes.
Serve lentils over farfalle/mashed potatoes. I like to then sprinkle lots
of good parmesan cheese over them, or crumble a mild goat cheese on top
(not very Italian, but so delish).
This is a wonderful as a side dish to a roast capon or steak, or great as a
veggie main dish, if served with a salad and some Italian bread.
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 09:06:13 +0100
From: Mary Ellen <ldyspark@buffnet.net>
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”